The annual consumption of legumes in Argentina per person is only **800 grams**, well below the global average of 8 kilos, according to the Food and Agriculture Organization of the United Nations (FAO). This figure reveals that the intake of legumes in the country does not meet the recommendations of national and international health organizations.
Legumes are small, multicolored seeds with high nutritional value. Among the best-known are peas, lentils, chickpeas, and beans, each with its own varieties. In addition to being economical, they are rich in fiber, plant proteins, iron, zinc, and B vitamins. Their low glycemic index, absence of cholesterol and gluten, and ability to generate satiety make them an ideal food for all types of diets, including vegetarian and vegan diets, in sweet or savory dishes, cold or hot, making them essential for a varied and balanced diet.
Despite being a food-producing country, Argentina allocates 98% of its legume production to exports, mainly for making animal feed. According to the Ministry of Agriculture, Livestock, and Fisheries, this situation significantly limits the availability of legumes in the domestic market.
Lucía Vázquez, a licensed nutritionist and registered with the College of Nutritionists of the Province of Buenos Aires, emphasizes that legume consumption should increase in the country. “It is a minimally processed food, without critical additives such as sugar, salt, or fats, as promoted by the Argentine Population Dietary Guidelines (GAPA),” she explained.
**The paradox of legume production and consumption in Argentina**
However, the prioritization of soy as the main crop, unequal food distribution, prioritization of crops for export, and the low availability of nutritious products like legumes pose a challenge for nutrition professionals seeking solutions not only for individuals and families but also for the population as a whole.
With the introduction of glyphosate-resistant GM soybeans, this legume displaced crops of fruits, vegetables, and other legumes, affecting their availability and raising their prices. This production model favored exports but left many urban families without access to a balanced diet.
According to the latest FAO report from 2021, it indicates that 37% of the Argentine population faces food insecurity. This problem is exacerbated by the concentration of food production, export decisions, and the impact of inflation, which limit equitable access to basic foods such as legumes.
**Ecological Legumes: Essential for a Healthy and Sustainable Diet**
Legumes are a fundamental pillar of the Mediterranean diet, standing out as an economical and nutritious option for a balanced diet. In their ecological version, they not only benefit health but also the environment, improving soil fertility and combating agricultural erosion.
Among the most consumed ecological legumes are lentils, beans, chickpeas, and soy. They can be enjoyed tender or dry, and their preparation includes options such as boiled, fried, or in stews. In Mediterranean countries, it is common to consume them dried and cooked with vegetables, meats, or fish.
Rich in plant proteins, vitamins, minerals, iron, and fiber, legumes are a superfood. Their regular consumption helps reduce cholesterol, control high blood pressure, and prevent diseases such as colon cancer. In addition, their low caloric content and satiating effect make them allies in maintaining a healthy weight.
**What are the benefits of ecological legumes?**
Ecological legumes are a healthy and sustainable option for nutrition, as they do not contain pesticides or GMOs. In addition, their production helps improve soil fertility and fight erosion. The benefits of ecological legumes are:
– They are healthy, as they do not contain pesticides, herbicides, or biocides.
– They contribute to protecting the planet, as their production improves soil fertility.
– They are a source of plant proteins, important for vegetarians and vegans.
– They are rich in fiber, which aids digestion and controls blood glucose levels.
– They help reduce LDL (bad) cholesterol.
– They are ideal for weight control, as they increase satiety.
– They are a good source of iron and folic acid.
Legumes also benefit the ecosystem and agricultural production. Among their ecosystem benefits are: improving soil fertility, fixing atmospheric nitrogen, releasing high-quality organic matter into the soil, facilitating nutrient circulation, and promoting water retention.
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